摘要
根据甘薯破碎后的褐变机理，确定了在甘薯破碎的最初阶段加入一定量的酸式亚硫酸钠，同时在淀粉乳沉降的不同阶段控制不同的ｐＨ值，使淀粉的白度和淀粉乳的沉降速度有了明显的提高。
Based on the browning mechanism of crushing sweet potato,starch whiteness and setting velocity of starch milk could be improve through adding quantitative sodium bisulfite on the crushing stage of sweet potato and conditioning pH on different stages of starch milk setting.The whiteness of starch could be raised 4～5 degree in the experiment.
出处
《郑州粮食学院学报》
1997年第4期37-40,共4页
Journal of Zhengzhou Institute of Technology
基金
郑州粮食学院科研发展基金
关键词
甘薯淀粉
白度
褐变
亚硫酸氢钠
sweet potato
sweet potato starch
whiteness
browning
sodium bisulfite
